Roasting parnsips really brings out their sweet, earthy flavour and makes for a wonderfully aromatic soup. Each serving ... Add the roasted parsnip and the remaining ingredients.

This warming root veg soup is spiced with delicious flavours from the Middle East – harissa paste and cumin. Each serving provides 230 kcal, 5.6g protein, 35.9g carbohydrate (of which 9.6g ...

Another option is to make purée with your leftover roast parsnips, place it in a pan with softened onions and garlic, add stock and blend to make a smooth and delicious spicy parsnip soup.

Add the parsnip, celery root ... reduce to a simmer and cook for 45 minutes. Remove the soup from heat, and stir in the cream. Remove the rosemary, and transfer the soup to a blender.